China · Cantonese
Macau Wet Minced Beef Rice
Minced beef cooked with onion in a soy and tomato sauce, poured over hot rice and topped with a poached or soft fried egg.
This is Macau's version of a Japanese beef bowl, served wet rather than spooned over rice, and it descends from the Portuguese habit of eating steak with a fried egg. Macanese cooks learned it that way and made it their own with local soy and tomato. The egg, poached or fried soft, is not something you can leave out.
Ingredients
- minced beef200 g
- egg1 pieces
- light soy sauce3 tsp
- ketchup2 tsp
- cooking wine1 tsp
- cornstarch1 tsp
- water50 ml
Directions
- 1
Put two hundred grams of minced beef in a bowl, add one tablespoon of light soy sauce, half a tablespoon of sugar and two grams of black pepper, mix well and leave to marinate for ten minutes.
- 2
Dice half an onion and set aside.
- 3
Mix the sauce: in a bowl combine two tablespoons of light soy sauce, two tablespoons of ketchup, one tablespoon of cooking wine, one tablespoon of cornstarch, half a tablespoon of dark soy sauce and fifty milliliters of water.
- 4
In another pan, make a poached egg or a soft fried egg and set aside.
- 5
Heat the wok and add ten grams of butter. Once it melts, add the diced onion and fry over low heat until cooked and fragrant.
- 6
Add the marinated minced beef and stir-fry it together with the onion until the beef changes color.
- 7
Pour in the sauce, scatter over two grams of black pepper and keep frying until the sauce thickens, then turn off the heat.
- 8
Spoon the beef over hot rice and top it with the poached or soft fried egg you made earlier.
- 9
Optionally scatter over five grams of chopped scallion to finish.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.